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Your search for Chef & Kitchen in Gauteng returned 25 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 25
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Pastry Chef
Description:

 Prepares and bakes pastries and related items.

•             Shares common team values such as loyalty, trust and respect and treat their colleagues accordingly.

•             Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.

•             Participate in company and hotel induction-and refresher programmes.

•             Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times

•             Produce deserts, icings and fancy pastries according to standard recipes.

•             Measures and mixes ingredients, such as flour, flavouring, and fruit, to form concoctions.

•             Turns oven controls to regulate temperatures and to set time cycle for baking products.

•             Creates new designs and recipes.

•             Inspects pastry station and baking equipment for cleanliness.

•             Avoids unnecessary wastage.

•             Helps with the preparation of buffets and be available to assist with the service of the buffets.

•             Performs order placing for following day’s activities.

•             Assists in the control of production costs.

•             Takes stock of food items when instructed to do so.

•             Ensures clean and hygienic conditions in all work areas including all refrigerators and storage areas.

•             Assists in the training of all kitchen staff with particular attention being paid to trainees.

•             Be familiar with First Aid procedures and also fire and emergency procedures and the necessary reporting which is required.

•             Performs additional duties as required or as requested by the Executive



Skills/Requirements:

Grade 12

Tertiary Chef’s Qualification

Hotel kitchen experience as a qualified Pastry Chef

Pastry ingredients, preparation & equipment

E-Mail : hradmin@irenecountrylodge.co.za



· Reference: LS-69221-3011
· Salary: R6000 - R8000
· Country: South Africa
· Province: Gauteng
· Date Posted: 30 Oct 2014
· Employer type: Hotel

Commis Chef
Description:

Job Purpose

                On the job training as a Chef – thus a form of “apprenticeship”.

Key Job Outcomes          •             Shares common team values such as loyalty, trust and respect and treat their colleagues accordingly.

•             Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.

•             Participate in company and hotel induction-and refresher programmes.

•             Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times

•             Learns how to estimate food consumption and how to requisition or purchase foodstuffs.

•             Learns how to receive and examine foodstuffs and supplies to ensure that quality and quantity meet established standards and specifications.

•             Learns how to select and develop recipes based on type of food to be prepared.

•             Learns how to prepare, cook and serve meats, sauces, vegetables, soups, and other foods.

•             Learns how to cook or otherwise prepare food according to recipe.

•             Learns how to cut, trim and debone meats and poultry for cooking.

•             Learns methods of garnishing and how to portion cooked foods.

•             Learns how to carve meats.

•             Learns how to plan menus.

•             Learns how to avoid unnecessary wastage.

•             Helps with the preparation of buffets and be available to assist with the service of the buffets.

•             Be familiar with First Aid procedures and also fire and emergency procedures

•             Performs additional duties as required or as requested by the Executive Chef / Sous Chef or Chef de Partie.

 



Skills/Requirements:

Grade 12

Hotel kitchen experience as a trainee Chef

Food preparation

E-Mail : hradmin@ierenecountrylodge.co.za



· Reference: LS-69220-3011
· Salary: R3000.00 to 5000.00
· Country: South Africa
· Province: Gauteng
· Date Posted: 30 Oct 2014
· Employer type: Hotel

Junior Sous Chef
Description:

  • Takes over the responsibilities of  Sous Chef in his absence.

·         Assists to creating loyalty, trust and respect amongst the entire Kitchen team by transparent, consistent, inspirational and motivational management style.

·         Assists to creating a departmental working environment focused on staff development and job fulfilment to achieve employee loyalty.

·         Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.

·         Participate in company and hotel induction-and refresher programmes.

·         Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times

    • Assists to ensuring the YTD departmental profit per the budget is achieved.
    • Maintain correct food costs as per budget
    • Compliance to all procurement audit requirements
  • Plans sequence and time of cooking operations to meet meal-serving hours.
  • Assigns specific tasks to Chefs and Cooks across various kitchen stations
  • Directs Chefs and Cooks performing tasks.
  • Ensures size of food portions are as per laid down standards.
  • Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
  • Inspects food preparation stations, pantries, serving stations, and butchering and baking areas for cleanliness.
  • May assist in cooking tasks and in preparing hot and cold canapés and hors d'oeuvres for banquets or functions.
  • Checks that all mis-en-place is prepared for food service and assists in the cooking and final preparation of dishes.
  • Ensure that the buffet is always laid up to the specification agreed to.
  • Ensures that during service times, there is sufficient monitoring of operations.
  • Checks the quality of fresh and frozen produce received and monitors costs by obtaining price lists from the Stores Controller.
  • Assists in the control of production costs.
  • Takes stock of food items when instructed to do so.
  • Where applicable, ensures that staff food is prepared and served at and between set times and ensures that standards set for staff food are maintained.
  • Ensures clean and hygienic conditions in all work areas including all refrigerators and storage areas.
  • Assists in the training of all kitchen staff with particular attention being paid to trainees.
  • Assists in controlling payroll costs through the maintenance of proper records, rosters, time books and effective scheduling of employees.
  • Ensures all staff is present on the designated shifts.

  • Assists in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
  • Be familiar with First Aid procedures and also fire and emergency procedures and the necessary reporting which is required.

      - Internal audit

                - Procurement audits-

      - Hygiene audits-

      - Risk Audit (sections relating to Kitchen          Department)

      - Mystery Guest results and Guest                    Questionnaire feedback

      -Staff performance Quarterly result.

·         To act on the results of the above audits in order to achieve set targets.

·         Share accountability for Food control and the related results.

 

·         If required, completes employee appraisals at regular intervals.

Performs additional duties as required or as requested by the Executive Chef.



Skills/Requirements:

Grade 12

Tertiary Chef’s Qualification

Hotel kitchen experience as a Chef (working upwards through the levels of the kitchen brigade)

F&B management experience

E-Mail : hradmin@irenecoutrylodge.co.za



· Reference: LS-69219-3011
· Salary: R7000 - 10 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 30 Oct 2014
· Employer type: Hotel

SNR Pastry Chef
Description:
Click for a profile of PCSA

A 5* Fine dining Restaurant based in Dunkeld seeks a Senior Pastry Chef.

Duties will include the following: Will be in charge of the Pastry section, menu planning and coming up with new ideas and seasonal menus for Pastry.



Skills/Requirements:

Qualifications: National Diploma in Patisserie. Must have fine dining experience and at least 2 years experience within a similar position.

The candidate must have the following skills: Must have great Leadership and organisational skills. Must be creative and innovative with fine dining desserts. Must be strong enough to run the Pastry section on their own and train and develop staff below them. Must come from a fine dining background.



· Reference: LS-69171-2303
· Salary: R10000
· Country: South Africa
· Province: Gauteng
· Date Posted: 23 Oct 2014
· Employer type: Restaurant

Chef De Partie
Description:
  • Solid knowledge of food safety
  • Problem solving and organisational skills
  • Strong leader and self-motivated
  • At least 3 years’ experience in the same position
  • Matric / Grade 12
  • Culinary school graduate *(Advantageous)
  • Computer literacy


Skills/Requirements:

  • Managing Kitchen staff, Developing and training
  • Procurement and stock Management
  • Maintaining high standard of food Service and kitchen Hygiene
  • Must have minimum 3 years’ experience in Kitchen management position in formal restaurant or Hotel
  • Excellent management, administrative and leadership skills
  • Highly organised individual
  • Strong personality and can think on their feet and work under pressure
  • Well-spoken and well-presented individual
  • Must be able to create cost and maintain receipts
  • Must have string general knowledge of food and kitchen procedures


· Reference: LS-69168-2310
· Salary: Neg Based on exp
· Country: South Africa
· Province: Gauteng
· Date Posted: 23 Oct 2014
· Employer type: Hotel

Chef De Partie
Description:
All rounder. Must be able to work in all sections of the kitchen.

Skills/Requirements:
  • Formal Culinary Qualification 
  • At least three years experience in an upmarket restaurant or 4 and 5* hotel
  • Able to work shifts 
  • Well presented 
  • Well spoken


· Reference: LS-69132-1712
· Salary: R6500
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 Oct 2014
· Employer type: Hotel

Sous Chef - Magaliesberg
Description:
A Resort on the slopes of the Magaliesberg Mountains. The resorts various outdoor facilities offers sports, leisure, excitement and relaxation. 4* graded property. 

Duties will include the following: 
  • Supervision and training of the kitchen staff. 
  • Preparation of food. 
  • Effective guest interaction to enhance guest satisfaction. 
  • Administration of orders to minimize shortages and wastage and effective stock control. 
  • Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. 
  • Correct use and maintenance of kitchen equipment. 
  • Maintaining fridges and stores to the highest hygiene and stock rotation standards. 
  • Communication with kitchen staff to ensure the smooth running of the department. 
  • Achieving service excellence though Teamwork.


Skills/Requirements:

Qualifications: 
  • Matric. 
  • Diploma would be advisable. 

The candidate must have the following skills: 
  • 3 - 5 Years experience in a similar role. 
  • Well spoken and presentable.
  • Strong people and leadership skills. 
  • Use own initiative. 
  • Be creative.


· Reference: LS-69130-1712
· Salary: R9000 - R12000 Negotiable
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 Oct 2014
· Employer type: Beach/Island Resort

Head Chef (Gauteng)
Description:
Click for a profile of Sjef Recruitment
  • Prepares daily production list.  
  • Ensures that all Mise en Place has been done for all stations prior to service.
  • Ensures that kitchen staff follows all recipes and portions servings. 
  • Keeps kitchen, dish, and storage areas clean and organized.  
  • Places food and supply orders as directed. 
  • Receives product be verifying invoice and freshness of merchandise.  
  • Sets excellent customer service and work examples.
  • Actively participates as a member of the management team. 
  • Manages staffing levels throughout shift. 
  • Oversees kitchen labour and food cost to budgetary requirements. 
  • Performs additional responsibilities, although not detailed, as requested by the Chef at any time. 
  • Actively involved in the day to day running of the kitchen 
  • Able to help with hiring and training of new staff 
  • Able to work under pressure without supervision 
  • Organization and leadership skills. 
  • Team player 
  • Able to resolve disputes


Skills/Requirements:
  • Qualifications from a reputable Training Institute essential  
  • Costing knowledge 
  • Good kitchen hygiene knowledge. 
  • A minimum of 5 years working as Sous
  • Good Communication skills (Both Verbal and Written)  
  • Baking experience an advantage
  • Banqueting experience


· Reference: LS-69125-1611
· Salary: Market Related
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 Oct 2014
· Employer type: Hotel

Chef - Melrose
Description:
Click for a profile of Hotel Staff Johannesburg Melrose To supervise the food preparation of this busy Bistro style restaurant .The restaurant has only been opened a few months , The owner was the main chef but now feels she needs an extra hand to assist . The successful candidate must be creative and have the ability and desire to grow with the business

Skills/Requirements:
Must have professional Chefs diploma and at least 3 years experience . Should be creative , but able to control portions and stock etc too.

· Reference: LS-68968-0811-010
· Salary: R6,000 +
· Country: South Africa
· Province: Gauteng
· Date Posted: 08 Oct 2014
· Employer type: Restaurant

Chef - Isando
Description:
Click for a profile of Hotel Staff Johannesburg Isando - Looking for Menu Development and Admin Chef to work in a production kitchen.

Skills/Requirements:
Formal Degree/Diploma in Professional cookery will be an advantage. An internationally recognized qualification and experience. Own transport and applicable drivers license will be beneficial. Chef experience in the Airline industry/or hospitality industry. Good coordination skills and the ability to adjust to ones actions in relation to others actions. Strong interpersonal skills . Work extended hours when required. Travel to various locations for presentations and to provide support when required. High levels of computer literacy. Fluent in English . Effective writing skills

· Reference: LS-68968-0811-011
· Salary: R15 -20000
· Country: South Africa
· Province: Gauteng
· Date Posted: 08 Oct 2014
· Employer type: Catering Company


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